Til Gur ki Chikki/ Patti
Hey viewers! It's the winter season of December month. Do you want to feel cozy, comfortable & fully motivated body energy even in this cold weather? Then read the article to get the warmth & benefit of our winter special- Til Gur ki chikki/ patti.
The tempting balls of half-crushed "Til"- Sesame seeds in the slurry of "Gur"- Jaggery will satisfy the urge of your sweet tooth at the cost of many health benefits. Would you like to know the content & origin of this recipe? Come, I will make you feel the sensation of heaven.
Physiology
Sesame seeds are small. Their size, form, and colors vary with the thousands of varieties now known. Typically, the seeds are about 3 to 4 mm long by 2 mm wide and 1 mm thick. The seeds are oval, slightly flattened, and somewhat thinner at the eye of the seed (hilum) than at the opposite end.
Origin:
Sesame is crop that is grown for the oil in its seed. It is found in tropical and subtropical areas of Asia, Africa, and South America. Compared to similar crops, such as peanuts, soybean, and rapeseed, the seeds of sesame are believed to have the most oil.
Jaggery is a product made up of sugarcane and the toddy palm tree. The sugar made from the sap of the date palm is more prized and less commonly available outside of the regions where it is made. The toddy palm is tapped for producing jaggery in India, Bangladesh, Pakistan, Nepal, and Sri Lanka.
Nutritional Value:
Preparation Time: 5 mins - 6 mins
Step By Step Preparation of Til Gur Chikki/ Patti
STEP 1
In a pan, add ghee and heat on medium heat. Add in Jaggery or gur and stir continuously till it melts and starts to bubble. Add Cardamon Powder, Peanuts/ coconut powder, and crushed Sesame Seeds to the Jaggery/ gur and mix very well.
STEP 2
Grease a tray with ghee and transfer the mixture of til gur into it. Press the mixture down making sure it is of even thickness. Cut and make squares or diamond shapes with a sharp knife or a spatula which will give a tempting shape to the til gur mixture.
STEP 3
Allow it to cool and harden. Once it is hard it will easily come out and the pieces can be separated. Store at room temperature in an air-tight container. Serve the til gur chikki/ patti at room temperature as well.
If you like the recipe, please do like, share, and comment on it.
Sesame seeds are small. Their size, form, and colors vary with the thousands of varieties now known. Typically, the seeds are about 3 to 4 mm long by 2 mm wide and 1 mm thick. The seeds are oval, slightly flattened, and somewhat thinner at the eye of the seed (hilum) than at the opposite end.
Jaggery is traditional non-centrifugal cane sugar. It is a concentrated product of cane juice and often date or palm sap (see: palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in color.
Origin:
Sesame is crop that is grown for the oil in its seed. It is found in tropical and subtropical areas of Asia, Africa, and South America. Compared to similar crops, such as peanuts, soybean, and rapeseed, the seeds of sesame are believed to have the most oil.
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| gur |
Jaggery is a product made up of sugarcane and the toddy palm tree. The sugar made from the sap of the date palm is more prized and less commonly available outside of the regions where it is made. The toddy palm is tapped for producing jaggery in India, Bangladesh, Pakistan, Nepal, and Sri Lanka.
Nutritional Value:
Preparation Time: 5 mins - 6 mins
Ingredients:
White (Til) Sesame seeds – 1 cup, dry roasted
Jaggery (gur) – 3/4 cup, crumbled
Ghee – 1 tbsp
Coconut Powder Roasted Peanuts (optional) – 1/2 cup, roughly crushed
Cardamon Seeds – 1/4 tsp, powder
Jaggery (gur) – 3/4 cup, crumbled
Ghee – 1 tbsp
Coconut Powder Roasted Peanuts (optional) – 1/2 cup, roughly crushed
Cardamon Seeds – 1/4 tsp, powder
Step By Step Preparation of Til Gur Chikki/ Patti
STEP 1
In a pan, add ghee and heat on medium heat. Add in Jaggery or gur and stir continuously till it melts and starts to bubble. Add Cardamon Powder, Peanuts/ coconut powder, and crushed Sesame Seeds to the Jaggery/ gur and mix very well.
STEP 2
Grease a tray with ghee and transfer the mixture of til gur into it. Press the mixture down making sure it is of even thickness. Cut and make squares or diamond shapes with a sharp knife or a spatula which will give a tempting shape to the til gur mixture.
STEP 3
Allow it to cool and harden. Once it is hard it will easily come out and the pieces can be separated. Store at room temperature in an air-tight container. Serve the til gur chikki/ patti at room temperature as well.
If you like the recipe, please do like, share, and comment on it.